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Table Of Contents

Chapter 2 Financial
Chapter 3 Breakfast and brunch
Chapter 4 Stock, roux and sauces
Chapter 5 RICE & PASTA
Chapter 6
Chapter 7 Meat and poultry
Chapter 9 Asian and Eastern
Chapter 10 Vegetarian and potatoes dished
Chapter 11 Salad, cold & warm and salad dressing
Chapter 12 Pastry, cakes and deserts
Chapter 13 Hot & cold buffet
Chapter 14 Canapés, savors and Sandwiches
Chapter 15 Beverages
Chapter 16 Culinary terms
P. 1
Catering and Food Services Recipe for Fifty

Catering and Food Services Recipe for Fifty

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Published by Xlibris
Catering and Food Services Recipe for Fifty
Catering and Food Services Recipe for Fifty

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Publish date: Feb 18, 2012
Added to Scribd: Mar 12, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781465305848
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10/01/2014

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9781465305848

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